Mediterranean Baked Feta Eggs

This wonderful Mediterranean Baked Feta Eggs recipe is a delicious and satisfying choice for breakfast, brunch, or lunch. The combination of creamy feta, juicy roasted tomatoes, and bright vegetables creates a protein-packed meal that is as beautiful as it is flavorful. Whether you are hosting a special holiday brunch or looking for a healthy low-carb start to your day, this dish is sure to impress.

Why You Will Love This Recipe

There are so many reasons to enjoy this Mediterranean-inspired dish. First, it is incredibly versatile; you can make it in one large casserole dish or divide it into individual ramekins for a stunning presentation at the table. If you were a fan of the viral baked feta pasta, you will absolutely love these similar flavors in a breakfast format. It is a simple, one-pan style meal that provides a hearty balance of healthy fats, protein, and fresh vegetables.

Ingredients

• 2 cups cherry or grape tomatoes
• 1 red bell pepper, diced
• 1/2 small red onion, diced
• 3 cloves minced garlic
• 8 ounces feta cheese (block or crumbled)
• 4 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon sea salt (or kosher salt)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes
• 1 cup chopped baby spinach
• 4 large eggs
• Optional toppings: chopped fresh parsley, sliced green onions, or diced chives

Step-by-Step Instructions

1. Preheat your oven to 400 degrees F.
2. Prepare your baking dishes. If using individual ramekins, divide the tomatoes, diced bell pepper, red onion, garlic, and feta cheese between four oven-safe dishes. If using one large dish, combine the vegetables and place the block of feta in the center.
3. Drizzle the olive oil over the feta and the vegetables.
4. In a small bowl, stir together the dried oregano, salt, thyme, black pepper, and red pepper flakes. Sprinkle this spice mixture evenly over the top of the feta and vegetables.
5. Place the ramekins on a baking sheet for stability, or place your large baking dish directly into the oven. Bake for 25 minutes until the tomatoes begin to burst.
6. Remove the dishes from the oven. Carefully stir the mixture so the softened feta cheese is evenly combined with the roasted vegetables. Stir in the chopped baby spinach until it begins to wilt.
7. Create a well in the center of each ramekin (or four wells if using one large dish). Crack one egg into each well.
8. Return the dishes to the oven and bake for an additional 10 minutes, or until the egg whites are set and no longer translucent.
9. Top with your choice of fresh herbs or chives and serve immediately.

Expert Tips / Pro Tips

When preparing this recipe in individual ramekins, always place them on a large baking sheet before putting them in the oven. This makes it much easier to move them in and out and prevents any accidental spills. For the best results, ensure your ramekins hold at least 10 ounces. If you prefer using one large baking dish, an 8×8 or 9×11-inch pan works perfectly. To ensure your eggs are cooked to your preference, keep a close eye on them during the final 10 minutes of baking; if you prefer a runnier yolk, you may need slightly less time depending on your oven.

This recipe is very flexible based on what you have in your kitchen. If you do not have feta cheese, you can easily substitute it with goat cheese or Boursin for a similarly creamy texture. For the onion, red onion provides a nice bite, but you can swap it for two chopped shallots or a 1/4 cup of sliced green onions. You can also experiment with different vegetables; zucchini, leeks, or orange and yellow bell peppers all make wonderful additions to the roasted base.

Serving Suggestions

Mediterranean Baked Feta Eggs are best served warm right out of the oven. To make the most of the creamy feta and tomato sauce, serve this dish with crusty baguette slices, toasted sourdough, or warm pita bread for dipping. For a complete Mediterranean spread, you could also serve it alongside a fresh cucumber salad or some sliced avocado.

If you have leftovers, these baked eggs will keep for up to 3 days in the refrigerator. Simply cover the baking dish tightly with plastic wrap or transfer the mixture to an airtight container. While this dish is best enjoyed fresh, you can reheat it gently in the oven or microwave. Freezing is not recommended for this recipe, as the texture of the cooked eggs and fresh vegetables will change significantly upon thawing.

Nutrition Information

FAQ

Can I use crumbled feta instead of a block?

Yes, you can use crumbled feta cheese if you do not have a block. It will still melt and create a creamy sauce when stirred with the roasted vegetables.

What size ramekins should I use?

For individual servings, it is recommended to use ramekins or oven-safe dishes that hold at least 10 ounces to ensure there is enough room for the vegetables and the egg.

Is this recipe low carb?

Yes, this is a great low-carb and keto-friendly breakfast option, as it focuses on high-protein eggs, healthy fats from feta and olive oil, and fiber-rich vegetables.

How do I know when the eggs are done?

The eggs are done when the whites are completely opaque and no longer translucent. This usually takes about 10 minutes at 400 degrees F, but you can adjust the time if you prefer your yolks more firm.

Mediterranean Baked Feta Eggs

A delicious and healthy low-carb breakfast featuring roasted cherry tomatoes, bell peppers, and creamy feta cheese topped with perfectly baked eggs.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Breakfast, Brunch, Lunch

Cuisine: Mediterranean

Calories: 373

Ingredients Method Notes

Ingredients

  

Ingredients

• 2 cups cherry or grape tomatoes
• 1 large red bell pepper
• 0.5 small red onion
• 3 cloves garlic
• 8 ounces feta cheese
• 4 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon sea salt
• 0.5 teaspoon dried thyme
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon red pepper flakes
• 1 cup baby spinach
• 4 large eggs
• fresh basil or chives

Method

 

Instructions

1. Preheat oven to 400 degrees F. If using ramekins, divide the tomatoes, bell pepper, red onion, garlic, and feta cheese between 4 oven-safe dishes. If using one large dish, combine the vegetables and place the feta block in the center.
2. Drizzle the olive oil over the feta and vegetables. In a small bowl, stir together the dried oregano, salt, thyme, black pepper, and red pepper flakes, then sprinkle the mixture evenly over the dish.
3. Place the dishes in the oven (use a baking sheet for ramekins) and bake for 25 minutes until the tomatoes have burst and the feta is soft.
4. Remove from the oven and stir the mixture thoroughly so the melted feta is evenly mixed with the roasted vegetables. Stir in the chopped baby spinach until it begins to wilt.
5. Create a well in the center of each ramekin (or four wells in a large dish) and crack an egg into each space. Return to the oven and bake for an additional 10 minutes until the egg whites are set.
6. Top with optional fresh herbs and serve immediately with crusty bread or pita for dipping.

Notes

Ramekins should hold at least 10 ounces. If using one large baking dish, an 8×8 or 9×11-inch pan is recommended. Leftovers keep for up to 3 days in the refrigerator.